Tofu Gratin with Avocado and Kabocha Squash

1. 1

   Wrap the tofu with a paper towel, put a weight on top and leave it for 10 minutes to drain the excess water.

2. 2

   Once drained, mix well with the miso.

3. 3

   Cut kabocha squash into 5 mm cubes, and grill until browned on both sides.

4. 4

   Cut avocado in half lengthwise, remove the seeds, and slice.

5. 5

   Spread half of the Step 1 mix into an ovenproof dish, and top with alternating layers of the Step 2 kabocha and avocado.

6. 6

   Top with the remaining Step 1 mix and cheese.

7. 7

   Bake in a toaster oven (1000 W) for 7-8 minutes.

8. 8

   It's ready when the cheese has browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.